Prep 2 hrs
Cook 5 mins
Posting for World Tour. Light and simple.
Make and share this Lebanese Green Bean Salad recipe from Food.com.
- 1 lb fresh green beans, washed and ends trimmed
- 1⁄2 cup chopped red onion
- 2 tablespoons finely chopped parsley
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1⁄4 teaspoon pepper, to taste
- 1⁄4 teaspoon salt, to taste
- Cut beans into or leave whole. Steam beans for about 5 minutes, or until tender. Drain well.
- Place beans in a large bowl with all remaining ingredients and toss well to combine.
- Chill at least 2 hours before serving.
This is very pretty with the contrasting red onions and green beans. The parsley adds good visual interest too. I steamed this very lightly to retain crunch in the beans. I also reduced the lemon juice a bit as Mr B's not overly keen on it in salad dressings. The finished result was a very pleasant tasting side salad.
Sorry to say nobody enjoyed this much at my house. DH thought it was bland and I thought the lemon was too pronounced. Lil' sis didn't have a specific complaint. She liked it the most, but didn't think she liked it enough to eat the leftovers. Sorry, but I won't make this one again.
Great salad we had with Bamya ( Lamb or Beef and Okra Stew), pine nuts buttered white Basmati rice, and leban, a Middle Eastern yogurt drink with fresh mint. I used sweet onion in place of red since that is what I had on hand, flat leaf Italian parsley, cold pressed extra virgin olive oil, freshly ground black pepper ans sea salt to taste, plus the rest of this ingredients. I may make this again!